#5 Mushroom tarte flambée with rosemary and Gruyère flakes

10 | 10 Edition Baking with Armin

Preparation

Method:

1) Preheat the Tepan grill to level 7 (190°C).

2) Dust the work surface with plenty of flour then roll out the dough to form a thin base. Place it on the Tepan using a pizza spatula.

3) Mix together the crème fraîche and garlic then spread ¼ of the mixture on the dough base. Sprinkle with the cheese. Fry the diced onion, bacon and mushrooms in oil in a free space on the grill for approx. 7 minutes then spread over the tarte flambée. Sprinkle with rosemary leaves, season with salt and pepper, cut into slices using a pizza cutter and serve on preheated plates.